How to Make Choco-Avocado Mousse Pots with Espresso Hazelnut Crunch
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In a food processor, blend avocados, cocoa powder, soaked dates, almond milk, vanilla, and salt until ultra-smooth.
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Refrigerate mousse for at least 30 minutes.
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Meanwhile, toast hazelnuts in a dry skillet over medium heat for 2–3 minutes.
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Remove from heat and toss toasted hazelnuts with espresso powder in a bowl.
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Divide mousse among 4 small dessert cups and sprinkle with hazelnut crunch.
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Serve chilled.
Pro Tips for Perfect Choco-Avocado Mousse Pots with Espresso Hazelnut Crunch
- Prep Ahead: Plan for chill time so the texture sets properly before serving.
- Storage: Keep refrigerated in an airtight container; serve chilled for the best texture.
- Substitutions: If you’re out of medium ripe avocados, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: If it feels soft, give it a bit more chill time—desserts like this firm up as they cool.
Frequently Asked Questions
How do I store Choco-Avocado Mousse Pots with Espresso Hazelnut Crunch?
Keep in an airtight container in the fridge; it holds well for several days. For best texture, serve chilled.
Can I freeze Choco-Avocado Mousse Pots with Espresso Hazelnut Crunch?
Yes—freeze in a single layer until firm, then transfer to a freezer bag or container. Thaw in the fridge for best texture.
What can I substitute for medium ripe avocados?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain nuts depending on the specific ingredients you use. Always check labels and make swaps as needed.